Fresh Pasta

Making fresh pasta is my form of meditation.  I find the entire process very therapeutic – from the simplicity of the ingredients, to the kneading of the dough, to the rolling and shaping of the pasta.  Making fresh pasta takes time, but that is part of what I love about it – it forces me to slow down and take a moment out of my often chaotic life to focus on a single task.  There is something about working with your hands to create a tangible product that is particularly satisfying.

Cooking with fresh pasta for the first time is such a revelation; fresh instead of dried pasta can elevate a dish from good to incredible.  Fresh pasta tends to be more delicate and tender than dried, and it has an eggy flavor that dried pasta, which is made with only semolina flour and water, does not. There is a time and place for dried pasta (its firmer structure holds up much better to hearty and meat-based sauces) but when paired with the correct sauce and preparation, fresh pasta is something truly special.  And then, of course, it is extremely gratifying to know that you have made every part of a dish from start to finish!

Risotto with Fresh Figs, Pancetta, and Shaved Parmigiano

Risotto is one of my all-time favorite things to make.  I love the versatility of the dish: once you’ve mastered the basic risotto, you can add whatever ingredients you’d like, based on what is in season or on what you aim to achieve with the final dish.   There are few things as comforting as a big plate of pumpkin risotto on a crisp fall night, but a spring risotto made with fresh peas and fava beans is equally delicious.

Here, I’m taking advantage of fresh figs, which come into season for a short period in the spring and again in the late summer and early fall.  Not only are figs an aesthetically striking fruit, their mild sweetness works well in a mostly savory dish like this risotto, balancing the salty pancetta and nutty parmigiano, and pairing well with the sweet and slightly tangy balsamic reduction.